The day before serving, make the jelly by
bringing 1 litre of water to the boil with the
sugar, lime zest and juice. Soak the leaves
of gelatine in a bowl of ice-cold water.
When the sugar has dissolved, remove the
pan from the heat. Squeeze the excess water
from the gelatine, then add to the pan. Pass
the syrup through a sieve into a bowl, then
allow to cool to room temperature.
Ladle a layer of jelly into six ramekins
or little jelly moulds, scatter in a layer of
raspberries, then leave in the fridge for
1 hr or so to set. Top up with a bit more of
the jelly, then leave to set. Continue with a
layer of strawberries and then blueberries,
remembering to set each layer before the
next is started. Once the moulds are full of
fruit, top with a drizzle more jelly, then place
in the fridge. Leave overnight to set.
To serve the jellies, briefly dip the moulds
in hot water, then loosen from the sides and
turn out onto small plates. Serve with clotted
cream and shortbread.